Caramel Pie

Cooking a sugar syrup to the point where all the water has evaporated and the sugar begins to burn results in caramel. The sugar begins to color when it reaches about 325 degrees Fahrenheit. Caramel can also be made by the dry method, where no water is added before cooking. This is a faster method as it eliminates the evaporating time but requires more attention to avoid burning. Caramel sauce is made with the addition of whipping cream and butter.

Ingredients

• 1 cup self rising flour
• 1/2 cup pecans, chopped
• 1 stick margarine
• 1 cup pecans, finely chopped
• 1 cup flaked coconut
• 1 stick margarine
• 1 (12.25 oz) jar caramel topping
• 1 (8 oz) package cream cheese
• 1 can condensed milk
• 1 (12 oz) container Cool Whip

Directions